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prep time
5 min
cook time
20 min
ready time
25 min
Best Plant Based Keto Tofu Shakshuka
Shake up your mornings with this quick and easy Keto plant-based shakshuka. It is spicy, savory, and insanely addictive. It can be prepared in less than 30 minutes using a handful of ingredients. This dish is a perfect option for a special breakfast or brunch date.
What is shakshuka?
Shakshuka is a breakfast dish of eggs poached in a flavorful tomato sauce. It is a traditional dish in North African and Mediterranean countries, having many varieties. We are creating a plant-based version in this recipe by swapping the eggs for tofu.
Is shakshuka Keto-friendly?
A traditional shakshuka is prepared using low-carb veggies, making it potentially Keto-friendly. Onions, peppers, and tomatoes can add a lot of carbs to your diet if used excessively. This recipe is perfect for anyone following a plant-based Keto diet because it uses the right amount of vegetables to keep you in ketosis without skimping on flavor.
What can you serve with this Keto plant-based breakfast dish?
This dish is best served with toasted Keto bread to absorb the incredible sauce. You can also enjoy this Keto shakshuka for lunch or dinner, paired with cauliflower rice or zucchini noodles.
Can you prepare this recipe in advance?
Yes, you can. The great thing about this sauce is that it can be cooked ahead of time and stored in the fridge for up to a week or in the freezer for months. This way, you can prepare a large batch and have it ready to prepare shakshuka instantly.
Is this recipe suitable for meal prep?
Absolutely! Many of us have no time to prepare our own breakfast and often opt for processed breakfast bars or cereal. This Keto shakshuka ensures that you get a nutritious meal first thing in the morning. Simply prepare a batch or two of this recipe, and store each serving in one microwave-safe container. Keep them in the fridge for up to 5 days, and microwave one portion whenever you want.
Net Carbs
3.3 g
Fiber
1.4 g
Total Carbs
4.8 g
Protein
5.3 g
Fats
10.6 g
129 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Extra virgin olive oil
3 tbsp
Tofu, raw (not silken), not cooked, firm, not drained
250 g
Onion
0.25 small
Red pepper
0.5 small
Tomato
1 small - 2 2/5" diameter
Tomato paste
2 tbsp
Vegetable broth, bouillon or consomme
0.67 cup
Paprika
0.5 tsp
Crushed Red Pepper Flakes
1 tsp
Black pepper
0.25 tsp
Salt
0.5 tsp
Parsley
2 tbsp, chopped
Sesame seeds
1 tsp
Recipe Steps
steps 5
25 min
Step 1
Cut the tofu into 5 equal slices. Place a large skillet over medium-high heat and add 1 tbsp of olive oil. Add the tofu and fry for 3-4 minutes on each side until golden. Transfer them to a plate.Step 2
Finely chop the onion, pepper, and tomato. Add the remaining oil to the pan, and add the onions and peppers. Sauté for 1-2 minutes until soft.Step 3
Add the tomatoes, tomato paste, vegetable stock, paprika, chili flakes, salt, and pepper. Give it a quick mix and reduce the heat to low. Place the lid on the skillet and let the sauce cook for 7-10 minutes.Step 4
Remove the lid and add the fried tofu to the sauce. Return the lid and cook for 5 more minutes. If the sauce starts drying up, add a couple of tablespoons of water or stock.Step 5
Take the skillet off the heat and adjust seasoning if needed. Finely chop the parsley and sprinkle it on top along with the sesame seeds. Serve immediately.
Comments
StellarMacadamia656018 3 years ago
Made this yesterday, really nice
Wordsmithist 3 years ago
The dish, Shakshuka, is originally from North Africa (Moroccan in origin, it is believed). They use eggs instead of tofu but since both are high in proteins, it makes an acceptable substitute. However, a few points are worth mentioning: 1) This dish has a lot of heat. So if you aren't the spicy type, I would recommend cutting the portion of crushed red pepper flakes in half. 2) The portion is ample, to say the least. This struck me as two servings. 3) The final product is very soupy. I would suggest leaving the lid off the Shakshuka for the last five minutes (after you've reintroduced the tofu to the stew). 4) I don't know what test stove you used, but it takes far longer for tofu to turn golden. Expect twice the time given in this recipe. 5) Finally, you need an editor. This is not the first time you've listed an item - in this case, sesame seeds - but failed to tell us how it should be used. Having cooked for a long time, I intuitively knew, but still.
AwesomeAvocado124037 3 years ago
Turned out absolutely amazing! So flavorful